Pina Colada AM Smoothie

OK, It’s been a while since I’ve posted a food blog, but I’m getting back into the world of blogging for fun, and I have a recipe that is exactly that – fun!  It’s a pina colada recipe for breakfast, the best way to start off your day, whether you live in the tropics or not!

Here’s my disclaimer- I don’t measure the ingredients as I put them in  – this is a smoothie, so just make it how you like!  This is just a suggestion!

Pina Colada AM Smoothie

  • 1 cup broccoli 
  • 1 cup pineapple (fresh or canned)
  • 1 cup coconut milk (refrigerated kind, not out of a can, i think that’s thicker?)
  • 1 or 2 bananas
  • some ice if needed (if broccoli and bananas are frozen, may not be needed)
  • and any of these Power Boosts:
  • omega oil
  • chia or flax seeds
  • protein powder
  • yogurt

pina.colada.am.smoothie

The best part is you cant taste the broccoli at all, and it only barely turns the drink green.  Stick in a tiny umbrella and enjoy!

Mango Mahi with Polenta and mixed Veggies

Most of my recipes (by necessity) are fairly quick, just like my blog posts.  I don’t have a lot of time, so I’m guessing you don’t either.  There are times in life, though, when you have the need, or just the time, to make a fancier dish that requires just a bit more time.

We had some mahi-mahi that needed to be eaten, again, and I felt like cooking it up with some polenta, I also had some mangos and eggplants, and while that seems like a very odd combination, I found a couple recipes that I was able to meld and it turned out amazing!

The polenta with eggplant, onion and tomatoes came from this link at foodandwine.com and I made it just according to the recipe, so no need to rewrite it here, but the mango mahi was just based on another recipe with a few modifications, so here’s my version below:

Mango Mahi-Mahi

Ingredients:

  • 2 tbsp canola oil
  • 1 onion, sliced
  • 5 mini sweet peppers, sliced
  • 1 mango, julienned
  • 1 tsp salt
  • 2 tsp ketchup
  • 1 tsp sriricha
  • 1 tsp soy sauce
  • 1 tsp worcestershire
  • 1 tsp sugar
  • 1 tbsp white wine or mirin
  • 1/4 c water
  • 6 mahi-mahi filets

Directions

  • In a large saucepan with a cover, cook the onion and peppers in the oil until soft.  Add the mango and cook another minute. Sprinkle with 1/2 tsp salt.
  • In a bowl, combine 1/2 tsp salt, ketchup, sriracha, soy sauce, worcestershire, sugar, mirin and water to make a sauce. Stir, then pour over the onion mixture. Bring up to just a boil.
  • Sprinkle the mahi with a pinch of salt, then place over the onions and sauce mixture.  Spoon some of the liquid over the fish filets, then place cover over the pan and cook until the mahi is white throughout, probably 8-10 minutes depending on the thickness of the filets.
  • You can put this fish over anything, the original recipe was for soba noodles, but it would also be great over rice.  For this meal, it was placed on one side of the polenta with the veggies on the other side, and it was absolutely delicious!

    Maui Mango Mahi-Mahi with Polenta and Mixed Veggies

    Served in a pasta bowl, this fresh, Maui-caught Mahi-Mahi, with a mango topping, was delicious over polenta, with a side of mixed vegetables.

Super Yummy and Kind of Healthy Triple Berry Muffins

I like muffins.  I think I’ve mentioned that before, but they are just the perfect little baked good.  Plus, once you have a good base recipe you can kind of play around depending on your ingredients and how healthy you would like to make it.  My favorite blueberry muffins come from Stillwell’s Bakery here on Maui, and I’m not sure how they make them, but they probably use about a stick of butter in each muffin.  They also have a nice crunchy streusel topping.  When I saw this recipe for the ‘best ever blueberry muffins‘, probably on pinterest, I just had to try it.  However, this morning I only had frozen berries and whole wheat flour.  Plus, since they have a bit of butter I omitted the oil and used applesauce instead.  They were still super yummy.  Hence the title.

Ingredients

Streusel Topping 

  • 3 T white sugar
  • 3 T brown sugar
  • 1/3 c flour
  • 5 T melted butter

Muffins

  • 2 c frozen berries (i used the triple berry mix from costco, but i’m sure fresh berries would work fine)
  • 1 1/8 c plus 1 teaspoon sugar
  • 1 tablespoon water
  • 2 c wheat flour
  • 1/2 c white flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 4 T unsalted butter, melted and cooled
  • 1/4 c applesauce
  • 1 cup milk
  • 2 teaspoons vanilla

Directions

1. Make streusel topping.  Adjust flour/butter to get a nice crumbly topping

2. Put oven rack in middle and turn on over to 400 degrees. Spray or line muffin tin with paper liners.

3. Put one cup of the berries in a small sauce pan with water and 1 teaspoon sugar.  simmer over medium heat about 6 minutes, mash with a masher, then set aside to cool.

4. Whisk together flours, baking powder and salt in large bowl.

5. In another bowl or standing mixer, whisk remaining sugar with eggs, until thick and well combined.  Slowly mix in butter and applesauce. Add mil and vanilla, whisk together.  Using rubber spatula, fold in egg mixture and remaining berries into flour mixture until just combined.

6. Add to muffin tins.  Top each muffin with teaspoon of the cooked berry mixture.  With toothpick, make figure eights to mix the berries slightly into batter. Ass streusel topping.

7. Cook for about 20 minutes.

Healthy Yummy Berry Muffin Recipe

So healthy, you can eat two.

A Tin full of berry muffins, fresh from the oven
Just too beautiful not to photograph

Crispy Fish and Chips

For years we’ve been drooling over the photo in the Barefoot Contessa cookbook for fish and chips.  We’ve tried it a few times, but its never come out crispy.  Finally, my fish chef turned to the ultimate culinary authority, Youtube, for some guidance.  It turns out its the simplest recipe ever, but a very special technique for getting very crispy fried fish.  In fact, it was still fairly crispy the next day, perfect for yummy leftovers.

First, for the batter, combine approximately 3 cups of flour to 1 and a half bottles of beer (you may need less of both, this made fish for probably 6 people, or 2 people who didn’t feel great the next day…, not because of the beer but because we don’t normally ingest that much fried food in one sitting).  If you don’t have or want to use beer, apparently seltzer water has the same effect.  Make sure the batter is nice and thick, these measurements were not exact so just pour in the beer or seltzer until you get a good thick batter, but not too thick!  Put in your hot oil (we used olive).  I’m sure technically there’s a temperature this should be at, but the food should sizzle a bit when you put it in…  another tip I say is to put in the butt of a wooden spoon into the oil and the oil should bubble a bit around the wood.

Now here is the special technique- before you flip the fish, take a large serving spoon and fill with the hot oil and pour over the fish.  Apparently this is what gets it crispy, to start frying that side before you flip it.

For the chips, we julienned some sweet potatoes with the mandolin and fried those up plain, but we’d probably just baked them in the oven next time.

Into the batter went the green beans as well!

Good luck!

Crispy Fish and Chips - Crispy Fried Fish Recipe

Another tip, which we didn’t use here, is to crumble the paper towels into balls so the oil drains but doesn’t get the food soggy, which wasn’t really a problem with this recipe. 

Fried Green Beans
The batter works equally well with green beans, which my fish chef normally doesn’t like (crazy!) – they all disappeared.

Spinach Sausage Pizza

This was inspired by the Deceptively Delicious cookbook, in which Jessica Seinfeld hides spinach under the tomato sauce in her pizza.  Apparently her kids haven’t learned to look under the sauce.  Luckily, my kids don’t have an aversion to green foods yet, but I’m always looking for ways to just simply eat more vegetables and healthier foods.  For this pizza, we pureed up some spinach and layered it under the sauce.   We added the pizza sauce (whether you make your own or not, you can always add more veggies by blending it with carrots or sweet mini-peppers), then some chicken sausage, which turned out to be the perfect compliment to the spinach.

Yum.

Spinach Sausage Pizza- Inspiration

Hide pureed spinach under the sauce if your kids are afraid of green food… the sausage will totally throw them…

Chocolate Banana Pie- Not from scratch

If you don’t have a lot of time, but you want a fancy-ish dessert, try this one out.

Buy-

Graham Cracker Pie Crust

Banana Pudding

Chocolate Chips

Cool Whip

Banana

Milk (if you don’t already have…)

Directions-

Melt a handful of chocolate chips (maybe 1/2 cup or so) in the microwave, stirring after 20 or 30 seconds with a spatula.  Layer the melted chocolate on the bottom of the pie crust.  Set aside or put in the fridge to cool.  Make the pudding according to the directions for pie on the side of the box.  Cut up half the banana in to thin slices and layer on top of the chocolate.  Add the pudding.  Add another layer of sliced bananas, then top the pie with cool whip.

When you cut up this pie, for serving and also for eating, the chocolate will get pretty hard, so use a sharp knife to cut, and you definitely don’t want to use a plastic fork to eat it.

This can be a pretty low-fat dessert if you use skim or low-fat milk and fat-free cool whip.

Also, I discovered during this experiment that I really don’t like the fake flavor of banana pudding, so if I made it again i would probably just use vanilla pudding and maybe chop up or mash some bananas and add it to the vanilla.